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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.3
  • Total Fat: 3.0 g
  • Cholesterol: 61.9 mg
  • Sodium: 147.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Nutolene & Vegetable Pots calories by ingredient
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Nutolene & Vegetable Pots

Submitted by: LILLY1156

Introduction

This is a recipe I got from the Birds eye packet of frozen peas carrot and corn, I have changed it for vegetarians and used Sanitarium Nutolene. I tried Nutmeat but it is not as nice as using Nutolene but if you don't like Nutolene you can use Nutmeat This is a recipe I got from the Birds eye packet of frozen peas carrot and corn, I have changed it for vegetarians and used Sanitarium Nutolene. I tried Nutmeat but it is not as nice as using Nutolene but if you don't like Nutolene you can use Nutmeat
Number of Servings: 4

Ingredients

    1 tin Nutolene diced into small pieces
    (or 1 cup cooked diced chicken)
    1 1/2 cups frozen carrots, peas & corn
    3 eggs lightly beaten
    1/2 cup low fat milk
    1/3 cup grated reduced fat cheese

Tips

Nice hot or cold.


Directions

There are two ways of doing this recipe, combine all ingredients together and put into 4 x 1 cup size ovenproof pots or you can put the nutolene (chicken) on the bottom of the ovenproof pots, mix together the frozen vegetables, eggs and milk and pour this over the nutolene and top with grated reduced fat cheese.
Bake in a mod oven for 20-25 minutes.

Serving Size: 4 x 1 cup size ovenproof pots

Number of Servings: 4

Recipe submitted by SparkPeople user LILLY1156.






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